Beurre Blanc

Beurre blanc, that tangy, buttery stovetop concoction, adds flair to steamed artichokes and an indulgent richness to poached fish. Once you put the ingredients over heat, you can’t walk away from them, so make sure the rest of your dinner is ready to go. It comes together quickly, though. Make sure to keep it warm.

Ingredients

• 4 tablespoons finely chopped shallots
• 1 cup dry white wine
• 2 tablespoons white-wine vinegar
• 2 tablespoons heavy cream
• 8 tablespoons cold, unsalted butter cut into pats
• 1 tablespoon finely chopped fresh tarragon, or any fresh herb of choice
• Salt and freshly ground white pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    543 calories; 51 grams fat; 32 grams saturated fat; 1 gram trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 1 gram protein; 142 milligrams cholesterol; 20 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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One cup

Preparation

1. Put the shallots, wine and vinegar into a small, heavy saucepan. Cook over medium heat until the mixture is reduced to four tablespoons.
2. Add the cream. When it reaches a boil, reduce the heat to low and whisk in the butter one pat at a time. Add the tarragon, season with salt and pepper, and keep warm.